We bring the ancient art of koji fermentation to modern Australian kitchens. Using traditional Japanese techniques, we craft handmade condiments with complex, umami-rich flavours. Great taste takes time – each bottle represents weeks of careful fermentation, delivering condiments that are both delicious and naturally beneficial.
Koji is a grain—usually rice, barley, or soybeans—inoculated with the beneficial mould Aspergillus oryzae. As it grows, it produces powerful natural enzymes that break down starches, proteins, and fats into sugars, amino acids, and aromatic compounds. The result is a complex foundation of umami and depth used in countless traditional and modern ferments.
Yes. Aspergillus oryzae has been safely used for over a thousand years in Japanese food culture. It’s considered a “Generally Recognized as Safe” (GRAS) microorganism by the FDA and is widely used in everyday staples like soy sauce, miso, and sake.
Koji is the starting point for many iconic fermented foods and condiments, including soy sauce, miso, mirin, sake, and amazake. Today, it’s also used in innovative products like fermented sauces, plant-based seasonings, and even charcuterie, bringing rich umami and natural sweetness to almost any ingredient.
Koji acts as nature’s catalyst—it unlocks the sugars, amino acids, and nutrients within ingredients, creating the perfect environment for beneficial microbes to thrive. This enzymatic activity deepens flavor, balances acidity, and accelerates fermentation while enhancing aroma and mouthfeel.
Our sauces are double-fermented with Koji, creating layers of natural umami that you can’t achieve with vinegar or sugar alone. They’re alive, balanced, and thoughtfully made—bridging ancient fermentation with modern flavour design.
Yes, but not in the way you may think.
This remarkable microorganism has been shaping flavour for centuries and may hold the key to a more sustainable future. Its unique enzymatic power not only creates deep, layered umami but also has the potential to transform overlooked ingredients into valuable new forms. By working with it, we explore how nature’s smallest organisms can solve some of our biggest food challenges.
After opening, keep your product sealed and refrigerated to preserve its natural flavor and quality. Koji-based ferments are alive and may continue to develop in the fridge—so don’t worry if the flavor deepens or the aroma becomes more complex over time.
Our Koji-based products are crafted with care, but they’re made in a kitchen that also handles ingredients containing gluten, soy, and other common allergens. While we sanitise and avoid cross-contamination where possible, we recommend checking each label and avoiding consumption if you have severe allergies or sensitivities.
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